Grease and flour bundt pan
Dump the dry ingredients into large bowl and mix. Add the orange juice extract, vegetable oil and orange zest. Mix together untill they are well blended.
Add the eggs one at a time mix well after each addition.Beat 2 minutes by electric beater or 3 by hand.
Pour cake batter into Bundt pan.
Bake @ 350 45-55 minutes until tester comes out dry.
Cool for 20-25 minutes cut around edges and center and tip out cool completely.
When cool drizzle Orange-Fudge frosting or dust with confectioners sugar.
If drizzle cool in fridge 20 minutes to set frosting. Then store in covered dish
serve with orange fudge frosting good for small groups no nuts
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (153g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 173 (47%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 353.3mg||109 %|
|Sodium 392.8mg||14 %|
|Potassium 188.3mg||5 %|
|Total Carbohydrate 35.7g||10 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 35.2g|
|Protein 12.5g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 365
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